Rice milk, while tasty, fails to froth effectively on its own due to low protein and fat content. Combining it with higher-protein options like oat or soy milk makes frothing possible.
To achieve a successful milk foam, the milk needs to be warmed, which causes proteins to expand and trap air bubbles. Rice milk's lack of proteins and fats hinders this process.
Despite its poor frothing abilities, rice milk can be improved when mixed with traditional non-dairy options. Combining rice milk with oat or soy milk leverages their protein content for better texture.
Exploring a variety of plant-based milks can enhance your coffee experiences. Understanding which combinations work best can lead to more satisfying, frothy lattes.
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